As the country turns it attention to hot chocolates and roasted chestnuts, Texas farmers are busy harvesting all the greens. We’ve got a green ombré going on over here that ranges from the pale green of cabbages to bright lettuces and arugula, all the way through to the deep rich greens of collards and kale.
If you are struggling to find ways to cook through all your greens, try finely chopping or ribboning those collards and kale and add them to your salads for some texture, crunch and added flavor. You can do this as you prep individual salads, pre-chop to save you some clean up at meal times, or pre-mix your greens!
If pre-mixing your greens and storing in fridge make certain that all your greens are thoroughly (like super duper) dried. You can toss a paper towel or a piece of cheesecloth in the bottom of your storage container to absorb any condensation that builds up while in the fridge.
Pictured taco salad is green leaf lettuce, shredded napa cabbage, watermelon radish, tomatoes, red onions, black beans, brown rice, queso fresco, tortilla chips. Used a shelf-stable salsa from my homemade pantry as a dressing. Sour cream encouraged by my housemates. 😉